Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Thai green salmon burgers with sweet potato wedges
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 400g sweet potatoes, cut into slim wedges
- spray oil
- ½ tsp dried chilli flakes
- 500g salmon fillets, skins removed, roughly chopped
- 2 tbsp Thai green curry paste
- 1 clove garlic, crushed
- a thumb-sized piece ginger, finely grated
- ½ red chilli, deseeded and roughly chopped
- 4 sourdough buns, halved and toasted
- 2 tbsp low-fat mayonnaise
SLAW
- ½ tbsp fish sauce
- 2 limes, juiced
- ½ tbsp soft light brown sugar
- ½ red chilli, deseeded and finely chopped
- 2 carrots, peeled into ribbons
- ½ cucumber, peeled into ribbons
- ½ a small bunch mint, leaves torn
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Tip the sweet potato wedges onto a roasting tray, spray with oil, then toss with the chilli flakes and some seasoning. Roast for 45 minutes, turning halfway, or until cooked through and crisp at the edges.
- STEP 2
Put the salmon, curry paste, garlic, ginger, chilli and some seasoning into a food processor and pulse until roughly minced. Form into 4 patties, roughly the same size as your buns, and chill for 15 minutes to firm.
- STEP 3
Whisk together the fish sauce, lime juice and sugar in a bowl, then add the chilli, carrots, cucumber and mint, with a little seasoning. Toss well and leave to marinate for 20 minutes.
- STEP 4
Heat a non-stick frying pan over a medium heat and spray lightly with oil. Fry the burgers for 2-3 minutes on each side until caramelised. Put onto a baking tray and put in the oven for the final 10 minutes of the wedges, to cook through.
- STEP 5
Spread the bun halves with the mayo, then put the burgers on the bases, followed by the slaw and bun tops, serving any leftovers on the side with the wedges.
